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Quely Tres with Trempó, with Roasted Peppers and Mushrooms, and with Onion, Raisins and Pine Nuts

Receta

Preparation:

For the trempó

Dice all the ingredients finely and dress with oil and salt. Set aside.

For the roasted peppers and mushrooms: Place the peppers on a baking tray with the oil and rock salt, and put in the oven for about 40 minutes at 150º C.

After removing them from the oven, cover with cling film.

When they have cooled, peel and set aside.

Slice the mushrooms finely and mix with slices of the roasted peppers, the sugar, and the oil. Set aside.

For the onion, raisins and pine nuts

Julienne the onion, and leave it in a bowl with salted water for 30 minutes.

Then drain, and mix together with the raisins, pine nuts and honey. Set aside.

Assembly of the tapa

Share out the three mixtures among the Quely Tres, put them in the oven for 2 minutes at 180º C, remove and serve.

Decorate the tapas with sprigs of fennel, chives and chervil.


Products Quely used in this recipe:

Receta Quely

For the trempó

  • 20 g. onion
  • 20 g. tomato
  • 20 g. green pepper
  • 20 g. red pepper
  • 1 dessert spoon extra virgin Estancia de Son Pons
  • olive oil
  • Salt

For the roasted peppers and mushrooms

  • 40 g. green pepper
  • 40 g. red pepper
  • 40 g. yellow pepper
  • 40 g. mushrooms
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • 1 g. sugar
  • Rock salt

For the onion, raisins and pine nuts

  • 120 g. onion
  • 20 g. raisins
  • 20 g. pine nuts
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon honey Salt

For the decoration

  • Sprigs of fennel Chives Chervil
Ingredientes

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